Recipe courtesy of Food Network Kitchen
Mango-Chile Sunrise
Total:
1 hr 15 min
Active:
5 min
Yield:
4 to 6 servings
Level:
None
Total:
1 hr 15 min
Active:
5 min
Yield:
4 to 6 servings
Level:
None

Ingredients

Directions

Combine the sugar, chopped chiles and 1/2 cup water in a small saucepan. Bring to a boil, reduce the heat to medium and cook, stirring occasionally, until the sugar is dissolved. Transfer to a small bowl and refrigerate until cold, at least 1 hour.

Combine the rum, mango nectar and yuzu juice in a pitcher. Strain the chile syrup into the pitcher; stir until incorporated. Divide among ice-filled glasses. Add a few drops of grenadine to each drink and top with a splash of seltzer. Garnish with a halved chile.

Photograph by Ryan Liebe

Categories:

IDEAS YOU'LL LOVE

Blackberry Pot Pies

Recipe courtesy of Ree Drummond

Roasted Corn on the Cob with Cilantro Lime Butter

Recipe courtesy of The Hearty Boys

Lobster Rolls

Recipe courtesy of Jamie Deen

Guacamole

Recipe courtesy of Ina Garten

Cauliflower Tabouli

Recipe courtesy of Food Network Kitchen

Mango-Chile Granita

Recipe courtesy of Food Network Kitchen

Tequila Sunrise Punch

Recipe courtesy of Ingrid Hoffmann

Sunrise Punch

Recipe courtesy of Ree Drummond

Sunrise Smoothie

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking